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Cabbage Roll Casserole Recipe
Cabbage Roll Casserole Recipe photo by Taste of Home

Cabbage Roll Casserole Recipe

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4.5 63
Publisher Photo
I layer cabbage and a ground beef filling lasagna-style in this hearty casserole that cabbage roll lovers will savor. —Doreen Martin, Kitimat, British Columbia
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 12 servings

Ingredients

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce, divided
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups cooked rice
  • 4 bacon strips, cooked and crumbled
  • 1 medium head cabbage (2 pounds), shredded
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 serving equals 230 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 620 mg sodium, 18 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 lean meat, 1/2 fat.

Directions

  1. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in rice and bacon; heat through. Remove from heat.
  2. Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
  3. Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Yield: 12 servings.
Originally published as Cabbage Roll Casserole in Taste of Home April/May 2005, p12

Nutritional Facts

1 serving equals 230 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 620 mg sodium, 18 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 lean meat, 1/2 fat.

Reviews for Cabbage Roll Casserole

AVERAGE RATING
   (74)
RATING DISTRIBUTION
5 Star
 (51)
4 Star
 (19)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 12, 2015

"Excellent recipe! Easy to make! Extremely wonderful!"

MY REVIEW
Reviewed Mar. 13, 2015

"We thought this was really good. I used one can of tomato sauce and one can of diced tomatoes. Was a little dry and will use more next time. I used brown rice. I shredded the cabbage and cooked for 55 minutes before adding cheese. All the cabbage cooked just fine. I did not add cayenne pepper. Had enough for a smaller 2nd casserole that I gave to my sister. She and her husband loved it! I will recommend this recipe."

MY REVIEW
Reviewed Mar. 11, 2015

"WONDERFUL Recipe! I didn't add cayenne (don't do spicy!) I think just the pepper was enough. A keeper for sure!"

MY REVIEW
Reviewed Mar. 9, 2015

"Great "cheater" recipe!. Tastes just like cabbage rolls without the effort! Cayenne pepper was a bit strong for our tastes. Next time I will reduce the amount by half. and add more cabbage because you can never have too much cabbage. Reheats beautifully, too."

MY REVIEW
Reviewed Mar. 7, 2015

"Excellent recipe. A little bland on first day, but flavor improved by 2nd day.

I used 2 ready to eat tomato soups instead of tomato sauce.
Will make it again ."

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